ChefTalk.com Top Picks
It depends a bit on the age of your crockpot.
Older slow cookers were 175 F on low and 195 F on high, whereas the newer slow cookers operate on at least 200 F on low, and 300 on high.
The heat was changed because a few people were getting sick on the low temperature settings of the old models. The food was taking too long to come to food safe temperatures. This is more a problem of the user improperly setting things up, but what are you going to do?
So now you need to adapt recipes to fit with the new cooker temps or you'll have very overcooked food.
I am asking what happens after reach simmer point........say use high . I know using high gets to simmering point faster than low,but what happens after you reach simmer point on high> Does it cook at the 212 degree or with some it is higher or does the heat drop ? If kept at the 212 or higher would boil right? Making high cooking the food faster?
The thermostat will try to attain its set temperature. What temperature it achieves depends on what's in your pot and the strength of the heating element and how fast it can lose the heat. Generally there is enough water and water containing items that you won't get much above boiling during normal cooking times. If you filled your pot with oil, you'd hit higher temps.
There's not really any difference in the heating rate, more where the element shuts off. It's not shooting for any true simmer or stable cooking point, just a factory set temperature.
phatch.... thanks for you help yesterday. My wife asked me why do some sites say ....Using an instant read thermometer will ensure that your unit is up to temperature. Crock-Pot® SlowCcookers reach the simmer point and stabilize on both "High" and "Low" at about 209°F. If they dont do anything with stabilizing like you stated before? Why would they mention it? If you have any answers would appr. it. Also could you explain the stabilizing part too.
They may have added fuzzy logic. If they have, I don't know. I'm going by what I've learned from my old slow cooker and what I've seen reported on the new ones. You'll have to contact the makers of that line of pots and find out what they're doing differently.
That said, they may be generalizing that for the amount of liquid people use, the rate of heat they apply and the rate of heat the device loses, it averages out to those points. I don't know for sure.
I have a couple of old school pots. Tested one yesterday with a gallon of water in it. On low, it took several hours to come up to a steady 170 F. Turned it to high, and about an hour later had the water simmering at 195. Yes, water boils before 212 here at 4300 feet above sea level.